Easy Instant Pot Pinto Beans

Chef Stephanie Chinchilla

Ingredients
3 cups of dried pinto beans
1 white onion quartered
4 whole garlic cloves
2 serrano peppers halved
1 orange quartered
2 bay leaves
3 tablespoons pork lard
1 teaspoon kosher salt

Instructions
Start by adding your dried beans, next place the rest of your ingredients in except the
salt. Fill with water about 2 inches over the beans. Place your lid on and press "pressure
cook" on high for 25 minutes. Make sure your vent is sealed shut before you begin. The
time will start as soon as the pot is ready which may take 15 minutes or so, then 25
minutes cooking, and another 20 minutes for the pressure to release naturally, totaling
an hour. After you remove the lid add your salt and stir. Remove onion, peppers, garlic,
bay leafs, orange and discard. I place mine in a few mason jars and use throughout the
week.

IMPORTANT TIPS & INFORMATION ABOUT USING AN INSTANT POT

If you are in a hurry you can release the pressure through the vent on top of the lid. BE
CAREFUL! The steam will burn you if your face is near the vent release. Also, NEVER
take the lid off of this pot unless the pressure has been released first. You will know it is
done when the steam is no longer coming out of the top after it is released. I find that I
prefer to let the steam release naturally for best results on most dishes, which usually
takes about 20-30 minutes.
 Spanish Rice
Chef Stephanie Chinchilla
Serves 2-6 people

1 cup rice
1 medium onion diced
2 cloves garlic minced
1 1/2 cups liquid
1 tablespoon achiote paste or tomato paste
2 tablespoons oil
1 teaspoon salt

First rinse rice with water in a sifter and set aside. Next, using a liquid measuring cup
add 1 1/2 cups warm water and mix in your achiote paste or tomato paste and salt. Stir
until mixed well and set aside. In a medium sauce pot sauté rice, onions and oil on
medium until the rice is dry for about 3 minutes. Careful not to burn. Add your minced
garlic and stir constantly so the garlic does not brown for one more minute. Last add in
your liquid mixture and cook on medium to high heat until there is slight boil, then turn it
to low, put the lid on top and cook for 20 minutes. Do not remove the lid to check on it
until you are ready to serve. Before serving, use a fork to lightly stir through the rice.

Tips - you may use a variety of liquids to choose from: broth, stock, water etc. Feel free
to add in fresh herbs or modify the seasonings to your liking. The rice must be cooked
according to the timing on the packaging. Do not use 1 part rice to two parts liquid or
you will end up with mushy rice. You want light and fluffy rice. Also, the reason we rinse
the rice is to remove the starch on the outside of the rice, which helps it not to stick
together. Do not rinse rice for recipes where the rice is meant to be sticky. For example
risotto or asian or sushi sticky rice. If you want to use chili’s for a spicy rice, mince and
add in with the onions to cook.
 Roasted Salsa
Chef Chinchilla
1 lbs of bright red tomatoes or tomatillos cut in 1/2
1 white onion cut into quarters
4 cloves of garlic whole
2-4 raw chilis - deseed if you prefer mild
***Toss the above ingredients in olive oil and roast on 400 degrees for 20 minutes or
until charred.
2-6 dried chilis
2 tablespoons olive oil
1 bundle cilantro
1 tblsp cumin
2 raw garlic cloves
1/3 cup water

Preheat the oven to 400 degrees. Slice tomatoes in half, onions in quarters, whole garlic
cloves and chilis and place onto baking sheet coating well with oil. If you prefer less
spice deseed the chili. Remember that every chili is different and even the same type
may have a different heat level than the one next to it. Place baking sheet in the oven at
400 degrees for 20 minutes or until charred. You may also sauté the same ingredients
over medium to high heat, covered until finished.

While in the oven sauté dried chilis. PLEASE come to me to do this. Don't cook this in
the common area everyone is cooking or you will clear out the kitchen with a pepper
spray like discomfort.

Place everything from the baking sheet and the rest of the ingredients in the blender or
food processor and add in 1 small bundle of cilantro, salt and pepper to taste.
 Shrimp Tacos
Chef Stephanie Chinchilla
Serves 24-30 tacos

3 pounds of cleaned, peeled, deveined, dry shrimp

1/2 cup tablespoon vegetable oil
1 tablespoon chili powder or achiote
1 tablespoon ground cumin
1/2 teaspoon kosher salt
2 limes juiced
1 orange juiced
2 onions sliced
2 peppers sliced
2 tablespoons vegetable oil

Take your vegetable oil, orange and lime juice and spices and mix well. Add in clean
and dry shrimp and coat the shrimp well. Cover bowl and put aside to marinade at least
30 minutes. Slice your onions and peppers for shrimp fajitas. In a large sauté skillet add
vegetable oil, onions and peppers and cook on medium heat for about 6-8 minutes or
until the peppers and onions are al dente. Set aside peppers and onions until you are
ready to cook the shrimp.

DO NOT COOK THE SHRIMP UNTIL YOU HAVE MAKE SURE WITH CHEF IT IS
TIME. When instructed to cook the shrimp, simply add them into a separate skillet
alone. Cook on medium-high heat for about 3 minutes or until shrimp turn light pink. Do
NOT over cook the shrimp. Next place the shrimp on the cutting board and rough chop.
Add the shrimp back into the skillet with the peppers and onions and warm before
serving.

TIPS: Do not eat all the shrimp before we all eat together. I know its delicious but its for
the tacos. LOL
 Carne Asada
Stephanie Chinchilla
Serves 24 tacos

3 pounds of beef flap meat

2 jalapeño seeded and minced
6 cloves garlic minced
1/2 cup fresh cilantro rough chopped
juice of 1 orange
juice of 1 lime
2 tablespoons apple cider vinegar.
1/2 cup olive oil
2 tablespoons achiote
2 tablespoon cumin powder

In a large mixing bowl add all of the above ingredients except the meat. Mix well and
then add in the meat to the bowl. Rub in the marinade well, cover and set aside for at
least 30 minutes to marinade.

MAKE SURE TO ASK CHEF BEFORE YOU COOK YOUR MEAT IF ITS TIME YET TO
START. Next take your meat and cook on high heat for 2-4 minutes on each side or until
crispy outside and cooked inside to at least 125 degrees. The timing will vary depending
on the thickness of the flap meat, and the heat source you are using. Once cooked,
remove from heat and place on a cutting board. Cover and let the meat rest for 5
minutes before slicing.

TIPS: Do not eat all the meat before we all eat together. I know its delicious but its for
the tacos. LOL
 Pollo Asado
Chef Stephanie Chinchilla
Serves 24 tacos

3 pounds of chicken thighs

1/2 cup olive oil
6 garlic cloves minced
2 tablespoons ground cumin
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 teaspoons oregano
4 tablespoons achiote
1 orange juiced
2 limes juiced

In a large mixing bowl add all of the above ingredients except the chicken. Mix well and
then add in the chicken. Coat and rub the marinade into the chicken well. Wrap and put
aside for at least 30 minutes. For best results marinate 2-24 hours.

MAKE SURE TO ASK CHEF BEFORE YOU COOK YOUR MEAT TO SEE IF ITS TIME
YET TO START. Next take your meat and cook on high heat for 4-6 minutes on each
side or until crispy outside and cooked inside to at least 165 degrees. The timing will
vary depending on the thickness of the meat, and the heat source you are using. Once
cooked, remove from heat and place on a cutting board. Cover and let the meat rest for
5 minutes before slicing.

TIPS: Do not eat all the meat before we all eat together. I know its delicious but its for
the tacos. LOL
 Chorizo tacos
Chef Stephanie Chinchilla
Serves 30 tacos

3 pounds of chorizo
1 onion rough chopped
1 tablespoon oil
6 garlic cloves minced
2 tablespoons ground cumin
2 teaspoons oregano
2 limes juiced
salt and pepper to taste

Start by chopping your onion, garlic cloves, and oregano, and leave separately to the side. Do
not start cooking your meat until Chef instructs you to start. Do not turn on the heat until all of
your ingredients are chopped and ready. On medium heat, add the onions to the skillet and
cook for two minutes, then add the garlic and cook for one minute. Next add your chorizo and
continue cooking on medium heat until cooked through. Feel free to drain the meat if there is a
lot of grease, then put it back in the skillet. Next add the cumin, oregano and lime juice, then salt
and pepper to taste. Feel free to make the chorizo crispy if you like. Ask chef for instruction so
you don't burn the meat.

TIPS: Do not eat all the meat before we all eat together. I know its delicious but its for
the tacos.
Chimichurri sauce
½ bunch of parsley
2 tablespoons finely chopped fresh oregano
4 garlic cloves minced
½ cup finely minced green onions
1 small red chili pepper, deveined
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 cup of oil
Salt and pepper to taste

Chop or mince all of the above ingredients according to above instructions, add to the
bowl and whisk. Taste before serving.

Avocado sauce
2 ripe avocados
The juice of 2 limes, taste before you add it all
1 medium sized bunch of cilantro, rough chopped
2-3 jalapeños or Serrano peppers, seeded and deveined
3-4 garlic cloves, crushed - adjust to taste
1/2 cup oil
1 teaspoon ground cumin
salt to taste

Place all ingredients in blender or food processor and pulse until the correct
consistency. If you do not have a blender you can mince everything and mix by hand.

Chipotle Crema
1 cup sour crean
1-2 small chipotles in adobo - adjust to taste based on desired level of spiciness
2 clove of garlic
Juice of 1 lime
Salt to taste

In a small bowl mix sour cream, minced chipotle in adobo sauce, minced cloves, the
juice of 1 lime and salt to taste. Taste before serving